Shows
In the Kitchen
- Yield: about 1 1/2 cups
Share This Recipe
- Yield: about 1 1/2 cups
Ingredients
Directions
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
Looking for Something Else?
Classes You May Also Like
Dave Mechlowicz
Chicken Chilaquiles with Tomatillo Sauce
24m
Intermediate
CLASS
Waylynn Lucas
Eggs Benedict with Hollandaise Sauce (Three Ways)
18m
Easy
CLASS
Dan Langan
Mini Chocolate-Raspberry Phyllo Tarts
26m
Easy
CLASS
Larisa Alvarez
Air Fryer Crab Cakes with Chipotle Sauce
35m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
Ted Allen
Chocolate Sandwich Cookies
11m
Easy
CLASS
Ina Garten
Mocha Chocolate Ice Box Cake
10m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
